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AuthorAsim, Hammad S
AuthorElnemr, Israa
AuthorGoktepe, Ipek
AuthorFeng, Hao
AuthorPark, Hee K
AuthorAlzeyara, Sheikha
AuthorAlHajri, Mohammad
AuthorKushad, Mosbah
Available date2020-05-14T09:55:43Z
Publication Date2019
Publication NameFood Science and Technology International
ResourceScopus
ISSN10820132
URIhttp://dx.doi.org/10.1177/1082013219830843
URIhttp://hdl.handle.net/10576/14825
AbstractThe aim of this cross-sectional study was to assess safe food handling practices, food safety knowledge, and adherence to implementation of Hazard Analysis and Critical Control Point among 53 food safety managers working in randomly selected food service establishments in Qatar. Face-to-face interviews with the managers at each participating food service establishment were conducted using a survey consisting of 40 questions in October–December 2015. In addition to the survey questionnaire, a checklist was used to determine the implementation of Hazard Analysis and Critical Control Point by observing actual practices applied at each food service establishment. About 66 and 68% of managers had college degree and were trained on Hazard Analysis and Critical Control Point, respectively. Results also showed that casual sit-in and fine dine-in restaurants were the only food service establishments that consistently kept records on safe food handling practices (100%), followed by fast-food food service establishments (36%). Managers' training and education level were highly correlated with the probability of their employees receiving food safety training. This first assessment on food safety knowledge and practices in Qatar demonstrated that training and education are important factors that directly impact the food safety culture in food service establishments. These findings may help government agencies establish guidelines for compulsory on-site training of food handlers for effective food safety practices in food service establishments in Qatar where the fast growing demography has led to a rapid growth in food service establishment in different cuisines leading to heterogeneity in food safety practices.
SponsorThe findings achieved herein are solely the responsibility of the author(s). The authors would like to thank the food inspectors from the Ministry of Public Health for their assistance in conducting the surveys and walk-through audits, statistical consultants from the college of Business and Economics at Qatar University for their assistance in analyzing the data, and food service providers for their participation in this study.
Languageen
PublisherSAGE Publications Inc.
SubjectCatering
fast-food
food safety managers
food safety training
food service establishments
Hazard Analysis and Critical Control Point
personal hygiene
safe food handling
TitleAssessing safe food handling knowledge and practices of food service managers in Doha, Qatar
TypeArticle
Pagination440-448
Issue Number5
Volume Number25
dc.accessType Abstract Only


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